- Encebollado:
The Encebollado, is a fish broth containing tuna, cassava, tomato, red onion, coriander, chili powder, cumin and other spices. It is accompanied with chifles, which are added at the time of tasting it. It is common for it to be seasoned with drops of green lemon and chili pepper. It is usually ingested in the morning, although it is also usually served as a lunch or snack.
- Bollo:
The bollo, it is a wrap of green dough or banana with fish, such as Albacore, Bonito and wahoo, has ground peanuts and is wrapped with banana leaves.
- Cazuela:
The Cazuela, it is prepared only from seafood, baked, with a dough made from striped green bananas, with the consistency of a pudding. The dough is pre-cooked over low heat, over a stir-fry made of chopped onion and tomato, seasoned with garlic, cumin, achiote, coriander and ground peanuts. Then this dough is placed in clay molds, in which it had previously been placed.pieces of fish or shrimp. The clay molds are then placed in the oven until they are completely cooked. The Ecuadorian seafood casserole is usually served accompanied by white rice, lemon and chili.
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